In their natural form, soybeans contain phytochemicals that have toxic effects on the human body. It has been linked to digestive distress, allergies and immune system breakdown. Fermentation releases nutrients and transforms soybeans into nutritious food. In small amounts, once fermented, they help build the intestinal system, providing a wealth of friendly microflora to the intestinal tract that can help with digestion and boost immunity. We're fermenting some soy beans to make miso soup this week. We've done some research but if anyone has any experience in fermenting soy beans please let us know. To learn more about the harmful effects of non fermented soybeans click here.
Below: Our organic soybeans fermenting - it's been about 48 hours since we placed them in the jar.